We’re breaking out the eggnog! No other drink reminds of the holidays quite like eggnog. I have to actively remind myself to not drink the whole carton. John is a fan too. My kids aren’t though. They used to call it “yellow milk”. Maybe eggnog is an acquired taste? Anyways, I think it tastes delicious!
This year, I made it my mission to do more than just drink our eggnog. I wanted to use it in some recipes and share them with you. Since I’m the queen of breakfast casseroles these past couple months, I figured I’d whip up an Eggnog Breakfast Casserole. I used eggnog in place of the milk/cream. Boy, am I glad I did. This may very well be the best breakfast casserole EVER.
For the bread layer, I used croissants. I love the buttery flavour they add to a breakfast casserole. Plus they bake up really nicely in the oven.
I used a small casserole dish since only John and I like eggnog in our home. If you use a 9×13 dish, just double the recipe and it should work fine.
We always sprinkle nutmeg on top of our eggnog so I had to make sure it was included. It’s mixed in with the eggs and eggnog.
For the topping, I sprinkled on brown sugar and cinnamon. It bakes into a sweet, crispy crust. Beneath that is the creamy eggnog custard and croissants. If you wanted to add maple syrup you can. Fresh berries also work. I thought it tasted fine on its own and it didn’t need any extras.
Consider this recipe for Christmas morning! I might just make for John and I and then do another type for my kids to eat. Maybe they’ll like eggnog when they are older? You never know. I was a veggie hater till my early 20s.
Are you a fan of eggnog?
Eggnog Breakfast Casserole
Meet your holiday breakfast! This Eggnog Breakfast Casserole is absolute perfection.
- 3 croissants, ripped into bite sized pieces
- Cooking spray
- 3 eggs
- 1 cup eggnog
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- pinch salt
- 1/8 cup brown sugar
- sprinkle of cinnamon
- Spray a small casserole dish with cooking spray. I used this CorningWare casserole dish in this recipe.
- Spread croissants on the bottom of the dish. Set aside.
- In a medium size bowl, whisk together eggs, eggnog, vanilla, cinnamon, nutmeg and salt. Pour over the croissants.
- Sprinkle brown sugar and cinnamon on top.
- Bake, uncovered, in a 350F preheated oven for 25 to 30 minutes, or until top is golden brown. Serve hot.